WINE-MARINATED CHICKEN BREASTS
Vinmarinerade kycklingbröst
Chicken can be cooked in so many ways that you never have to grow tired of it. This wine-marinated version can be made completely ready and then be heated up in the sauce just before serving. Decorate with pre-cooked cucumber slices and parsley.
Serves 6
Approx 2 lbs chicken breasts (if they're
from one of those "phantom chickens",
I split them lengthwise)
Marinade:
some black pepper
1 teaspoon salt
1 teaspoon crumbled dried tarragon
1.2 cups dry white wine
3 tablespoons butter or margarine
1 chicken bouillon cube
0.8 cup crème fraîche
If you use frozen chicken, thaw it. Put them tightly together in a pan or a deep large plate. Mix the ingredients for the marinade and pour it over the chicken, then store cold for a few hours but preferably overnight.
Take up the chicken and drain well, but save the marinade.
Brown the chicken in some fat and sprinkle with salt. Pour on the marinade and crumble the bouillon cube on top. Simmer for about 20 minutes or until the chicken is done. Take it up and put them on a warm serving plate. Stir the crème fraîche into the pan and simmer for a couple of minutes. Pour the sauce over the chicken.
Decorate with sliced cucumber, boiled for a few seconds in lightly salted water. Sprinkle with chopped parsley and serve with rice and a salad.
Enjoy!
Bella
Vinmarinerade kycklingbröst
Chicken can be cooked in so many ways that you never have to grow tired of it. This wine-marinated version can be made completely ready and then be heated up in the sauce just before serving. Decorate with pre-cooked cucumber slices and parsley.
Serves 6
Approx 2 lbs chicken breasts (if they're
from one of those "phantom chickens",
I split them lengthwise)
Marinade:
some black pepper
1 teaspoon salt
1 teaspoon crumbled dried tarragon
1.2 cups dry white wine
3 tablespoons butter or margarine
1 chicken bouillon cube
0.8 cup crème fraîche
If you use frozen chicken, thaw it. Put them tightly together in a pan or a deep large plate. Mix the ingredients for the marinade and pour it over the chicken, then store cold for a few hours but preferably overnight.
Take up the chicken and drain well, but save the marinade.
Brown the chicken in some fat and sprinkle with salt. Pour on the marinade and crumble the bouillon cube on top. Simmer for about 20 minutes or until the chicken is done. Take it up and put them on a warm serving plate. Stir the crème fraîche into the pan and simmer for a couple of minutes. Pour the sauce over the chicken.
Decorate with sliced cucumber, boiled for a few seconds in lightly salted water. Sprinkle with chopped parsley and serve with rice and a salad.
Enjoy!
Bella
No comments:
Post a Comment